The Sweet Abruzzese Tortelli, also known as caggionetti or calcionetti,
are a traditional delicacy from Abruzzo, rooted in peasant culture and winter festivities, especially Christmas.
These sweet ravioli are a perfect example of how Italian cuisine
knows how to combine simple ingredients to create dishes of great taste and cultural significance.
Sweet tortelli are typical of the Christmas period in Abruzzo, made with a thin pastry that encloses a sweet filling.
The recipe varies depending on the area and family traditions, but the main ingredients remain fairly consistent, with some local variations. The origin of these sweets is lost in the mists of time, but it is clear that their preparation is linked to festivities and family sharing moments. Abruzzese tortelli represent a culinary tradition that goes beyond mere palate pleasure.
They are a symbol of celebration, sharing, and family memory, renewed every year on Abruzzo tables during the Christmas season. Their preparation, which requires time and care, is an act of love carrying the taste of history and local traditions.
Below, I leave you other Christmas period sweets to try, and then let’s go right under the photo to discover how to prepare Sweet Abruzzese Tortelli!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Sweet Abruzzese Tortelli Ingredients
The filling for the Sweet Abruzzese Tortelli can vary, but one of the most classic versions includes the use of chickpeas, almonds, and chocolate. Other variations include fillings made with chestnuts, jam, cooked must, or grape preserves.
- 10.5 oz all-purpose flour
- 3 eggs (medium)
- 1 pinch salt
- 1 tbsp extra virgin olive oil
- 14 oz cooked chickpeas, boiled (or canned, passed through a food mill)
- 2.8 oz almonds (chopped)
- 2.8 oz dark chocolate
- 3 tbsp granulated sugar
- 1 packet lemon (zest only)
- 1 pinch ground cinnamon
- 1 small glass rum (optional)
Tools
- 2 Bowls
- 1 Food Mill
- 1 Baking Tray oven
Sweet Abruzzese Tortelli Preparation
Dough Preparation: In a large bowl, sift the flour and make a well.
Add the eggs, salt, and oil in the center and knead until you get a smooth and elastic dough.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
In a bowl, combine the passed chickpeas, chopped almonds, dark chocolate, sugar,
grated lemon zest, and cinnamon.Mix well until you get a homogeneous mixture, and if you like, add a small glass of rum to flavor the filling.
Roll out the dough on a floured surface until you obtain a very thin layer.
Using a pastry cutter or a glass, cut out circles about 3 inches in diameter.Place a spoonful of filling in the center of each circle, then fold the pastry in half to form a half-moon and seal the edges well with a fork.
If you like, you can leave them as half-moons or pinch the corners to shape them like little hats.
Bake the Sweet Abruzzese Tortelli on the middle rack of a preheated oven in static mode at 356°F for about 20 minutes.
The original recipe calls for frying, so heat plenty of vegetable oil in a deep pan.
When the oil is hot, fry the tortelli a few at a time until they are golden and crispy. Drain them on paper towels to remove excess oil.Once cooked and golden, let them cool and sprinkle with powdered sugar before serving.
Variations and Tips
Chestnut Filling: In some areas, it is common to use a filling of boiled and mashed chestnuts, mixed with cocoa, sugar, and flavors like vanilla or liqueur.
Chestnut Filling: In some areas, it is common to use a filling of boiled and mashed chestnuts, mixed with cocoa, sugar, and flavors like vanilla or liqueur.
How to Store Sweet Abruzzese Tortelli
The sweet tortelli keep for several days in an airtight container,
maintaining their fragrance and taste.
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